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Chop Suey

During yesterday's practical, we ensured that we limited the chance of contamination by segregating the ingredients in separate bowls, especially the meat and the vegetables. By doing this, we avoided cross-contamination and keeping bacterias from different foods to join each other. This can be transferred by the juice on the food or physical contact.

  After collecting the vegetables such as corn, peas, carrots and spring onion, we immediately rinsed it with water and chopped it on the green board. By rinsing it, washes out sprays, bacterias and dirt from the vegetables.

When it comes to the meat we used tongs to avoid any bacteria from our hands or the meat itself from exchanging. A different chopping board (red) is also utilised to avoid any bacterias, transferring from the already rinsed vegetables.

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